Turn on processor and very slowly drizzle just enough remaining water through feed tube so dough forms a ball that cleans the sides of the bowl. Process until ball turns around bowl about 25 times. Turn off processor and let dough stand 1 to 2 minutes.

Turn on processor and gradually drizzle in enough remaining water to make dough soft, smooth and satiny but not sticky. Process until dough turns around bowl about 15 times.

Turn dough onto lightly floured surface. Shape into ball and place in lightly greased bowl, turning to grease all sides. Cover loosely with plastic wrap and let stand in warm place (85°F) until doubled, 1 to 1-1/2 hours.

Punch down dough. Shape into rolls, loaf or coffeecake, as desired. Place in greased pan or on greased cookie sheet. Brush with oil. Let stand in warm place until doubled, 45 to 60 minutes.

Heat oven to 375°F. Bake until golden, 15 to 20 minutes for rolls, 20 to 30 minutes for loaf or coffee cake. Remove immediately from pan or cookie sheet to wire rack. Brush crust with oil, if desired. Cool. Frost or decorate as desired.

Refrigerator Sweet Dough

Prepare dough as directed for Basic Sweet Dough through first rising. Shape as desired and place in greased pan. Cover tightly and refrigerate 4 to 24 hours. Uncover and let stand at room temperature 20 minutes before baking. Bake as directed for Basic Sweet Dough.